“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Lemon Sugar Cookies


1 1/2 cups Cake Flour
1 1/2 tsp. Baking Powder
1/4 tsp. Salt
1/2 cup (1 stick) butter, room temperature*
1/2 cup Sugar
1 large egg, room temperature
1 small lemon = (zest & 1 TB lemon juice)
1/4 tsp. Vanilla

This recipe makes about 1 1/2 dozen.

1/4 cup (1/2 stick) Butter, room temperature*
1 1/2 cups Powdered Sugar
1 small Lemon = ( zest & 1 TB lemon juice)
1/4 tsp. vanilla

*The original recipe calls for unsalted butter - I always prefer salted butter (that's a BIG no-no for a real baker but I'm not a real baker ;D) you can make your own decision


Created on July 17th, 2014

To make cookies:
In a small bowl, combine flour, baking powder, and salt.
In a medium mixing bowl, using a hand mixer or stand mixer, cream the butter and sugar until light and fluffy.
Add the egg and beat until combined.
Zest the lemon and then squeeze the juice, adding them both to the creamed mixture.
Add the vanilla and stir to combine.
Gradually stir in the dry ingredients into the wet and stir until combined.
Scoop out the dough onto plastic wrap and place in fridge for 1 hour.
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Sprinkle some flour onto the counter and coat your rolling pin.
Roll out the dough a little thicker than 1/4 in.
Cut with a round cookie cutter and place them on the baking sheet.
Bake for 10 minutes, until soft and golden.
Transfer to wire rack and let cool before frosting.

To make the frosting:
Beat the butter, powdered sugar, lemon juice, zest and vanilla until light and fluffy.

Once the cookies are cooled, cover with frosting.
The frosting will harden in about an hour, then place them in an air tight container to store in the fridge for a few weeks.

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